Ingredients
2 cups cooked yellow squash
2 cups crumbled cornbread
1 can cream of chicken or mushroom soup
1 small onion chopped
1/2 cup melted margarine
3 eggs
sage to taste
Preparation
Preheat oven to 400 degrees.
Drain cooked squash; reserve liquid.
Combine all ingredients and pour into a greased 8-inch baking pan. Bake at 400 for 40 minutes.
If you prefer moist dressing: When the dressing is browned, drizzle with a small quantity of the liquid drained from the squash.
